Ginger Pecan Oatmeal Crisps
Total Time: 2 hrs 30 mins
Preparation Time: 2 hrs 15 mins
Cook Time: 15 mins
Ingredients
- Servings: 48
- 1 cup quick-cooking oatmeal
- 3/4 cup pecan halves
- 1 cup whole wheat flour
- 1/4 cup cornstarch
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/3 cup light brown sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
Recipe
- 1 grind the oatmeal and pecan pieces in a food processor until they resemble cornmeal--reasonably fine but with some texture. whisk the whole wheat flour, cornstarch, ginger, salt and baking soda together in a medium bowl. whisk in the oat/nut mixture.
- 2 in another medium bowl, beat the butter with an electric mixer until smooth and light, about 1 minute. gradually add the granulated and light brown sugar; continue beating until evenly combined, about 3 minutes more. add the vanilla and the egg.
- 3 mix in the dry ingredients to make a textured dough. line a 1 1/2-quart loaf pan or 3 mini loaf pans with plastic wrap and pack dough into the bottom half of the pan. press to level off the dough. lay a piece of plastic wrap on top and refrigerate until completely firm, about 2 hours.
- 4 preheat the oven to 350 degrees f. line 2 baking sheets with parchment paper or silicone mats.
- 5 remove dough from the pan and unwrap. slice dough in half lengthwise if using a large pan. slice each log crosswise into 1/4-inch thick cookies. place the cookies about a 1-inch apart on the prepared pans. bake until golden brown, 15 to 18 minutes. transfer cookies to a rack to cool and crisp.
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